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Stuffed Browned Butter Chocolate Chip Cookies

The holidays are quickly approaching and I’ve already started searching for new cookie recipes since my mom and I bake enough cookies to feed the entire city during the holidays. As of lately, I’ve been obsessed with spreads, such as Nutella and peanut butter. I’m not sure why as I’ve never shown much interest in the past. I came across a cookie recipe made with browned butter and nutella. Both together?! I thought I was dreaming and had to pinch myself to make sure I wasn’t. Ever since I made the cupcakes using browned butter, I’ve been obsessed with it and was so happy to see a cookie recipe using it. Having a nutella stuffing made it even better!

These cookies are soft with a crisp edge, will satisfy the craving of a chocolate lover with a sweet tooth, and tastes great with a glass of milk or hot coffee. They’re easy to make and if you have kids, get your kids involved! Have them roll the dough into balls after putting the stuffing into the cookie dough. I’m sure they’ll have a good time and maybe this can be a cookie that starts an annual cookie baking session like my mom and I have. What I like most about this cookie is not only does it taste great and gooey right out of the oven, but they stay soft and buttery for a few days instead of turning into a rock!

I found the original recipe here and just played up on the chocolates. Let me tell you guys… this cookie worth the greasy hands!

Instead of using a mixture of different chocolates, I used some nutella chocolate chunks I had made a few days before and also dumped in some swirled chocolate chips I had on hand. Either way, any kind of chocolate chips or chunks would go great with this cookie dough. Also, instead of stuffing all of my cookies with Nutella, I stuffed some with some dark chocolate peanut butter spread I had bought a few weeks back. You can also stuff them with biscoff or cookie butter. OOoooo, wouldn’t that be wonderful?! That’s like… a cookie stuffed with a cookie!

In a small pot, melt the butter and continue to heat over medium-low heat for about ten minutes. Stir frequently so the butter doesn’t burn. Foam will appear on the surface, but it’s okay, just stir for a bit. When the butter starts to brown and gives off a nutty smell, take the pot off of the heat and set aside.

In a medium bowl, add the butter, salt, and baking soda. Set aside.

In a mixer or large bowl, mix the butter and both sugars until smooth. Add the egg and eggyolk one at a time, mixing thoroughly inbetween. Add the vanilla extract and greek yogurt and mix until just combined. Next, add the flour mixture in two increments. Mix until just combined-do not overmix. Fold in your chocolate chips.

Put the dough into the refrigerator for at least two hours.

When your dough is nice and firm, it’s ready for play time!

Preheat your oven to 350 F
Take a heaping tablespoon of dough into your hand and flatten it into a flat circle. Add a scant teaspoon of nutella (or whatever spread you’re using), and place it into the middle of the circle. Fold the edges up, making sure to cover the nutella and roll it into a ball.

Place on a prepared cookie sheet (I just placed parchment paper on my cookie pan), and slightly flatten the ball. Place about 2 inches apart. Bake 9-11 minutes. Mine were perfect at 10 minutes.